| Summary: | The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50—NaCl:KCl, III: 50:30:20—NaCl:KCl:MgCl<sub>2</sub>, IV: 50:30:20—NaCl:KCl:CaCl<sub>2</sub>, V: 50:30:10:10—NaCl:KCl:MgCl<sub>2</sub>:CaCl<sub>2</sub>) on the quality properties of sucuk (a dry fermented beef sausage) during ripening were investigated. Lactic acid bacteria reached 8 log cfu/g in the 3 days of fermentation in all treatments. However, salt mixtures including MgCl<sub>2</sub> caused an increase in <i>Micrococcus/Staphylococcus</i>. The control group showed the lowest mean a<sub>w</sub> value at the end of ripening. The salt mixture with 20% CaCl<sub>2</sub> showed the lowest mean pH value of 4.97. The mean TBARS value varied between 6.34 and 6.97 µmol MDA/kg but was not affected by the salt mixtures (<i>p</i> > 0.05). According to the results of PCA, salt mixtures I, II and III had a positive correlation in PC1, and PC1 also separated salt mixtures with CaCl<sub>2</sub> (IV and V) from other groups. In addition, a strong positive correlation between the control and III group (50:30:20—NaCl:KCl:MgCl<sub>2</sub>) for sensory properties was determined by heatmap clustering analysis. In addition, the principal component analysis showed that the control, II, and III groups had a stronger correlation with each other for volatile compounds.
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